1. Place blueberries, vinegar, honey, ketchup, garlic powder, and ginger in a medium nonstick pan. Bring to a low boil. Reduce heat and simmer 10–15 minutes, until slightly thickened. Remove from heat and cool. Transfer to a blender and purée until smooth. 2. Pour 1/3 cup of the blueberry sauce into a zip-top plastic bag. Add chicken, turn to coat, and marinate in refrigerator for at least 30 minutes. 3. Preheat grill. Remove chicken from marinade and grill until cooked throughout, about 7 minutes per side. Warm remaining sauce and serve with chicken over mixed salad greens or basmati rice, if desired.

Recipe provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.